All fans of olive oil will be glad to have the concise, authoritative Olive Oil: A Field Guide on hand as they choose, use, and enjoy this remarkable yet everyday food.  —Harold McGee, author of On Food and Cooking and Keys to Good Cooking

Olive Oil: A Field Guide

The Indispensable Reference for Olive Oil Professionals and Enthusiasts. The olive oil book you have been looking for — a global guide to understanding olive oil quality.

  • Authoritative and unbiased
    Information from around the world, published by Extra Virgin Alliance and the American Oil Chemists’ Society Press.
  • Attractive, compact, handy
    Pocket-sized, 88 pages with 30 full-color photos and illustrations in this color-coded and fully indexed reference.
  • Innovative and interesting
    A smart mix of information for anyone—chef, consumer, food professional—who wants to learn more about olive oil.
  • The culinary context
    Uses, frying, baking, dressing, smoke points and more.
  • Clear, concise writing
    Technical topics explained in accurate, easy-to-understand language.
  • Non-commercial
    No brands, no product placement, no regional promotion.
This handbook is an indispensable tool for anyone who wants to delve into the fascinating but complex world of extra virgin olive oil. It should be required reading for all who make, sell and use oil. I dearly wish it had existed when I started my own investigations!  —Tom Mueller, author of Extravirginity: The Sublime and Scandalous World of Olive Oil

Olive oil tasting—a comprehensive approach! 
The exciting world of olive oil tasting is presented in a multi-layered way that will appeal to everyone from beginners who want to start experimenting to professionals who need to do detailed assessments and make purchasing decisions. 


Answers to the FAQs
Clarification and straight answers explain the most common myths about olive oil, with page references to lead you to more information. This refreshingly undogmatic guide provides authoritative, accurate background to help readers understand the “why” as well as the “what” and “how.”

Technical Topics Explained for the Non-Technical Audience
Olive Oil: A Field Guide provides a sound basis for navigating the complex world of olive oil. Olive oil processing, chemistry and testing are explained for everyone in brief, basic—but accurate—language. This book will be the go-to reference for anyone who wants to better understand the olive oil quality discussion!

Gain confidence and enhance your appreciation of extra virgin olive oil

  • Misconceptions, Myths and Definitions
  • Sensory Evaluation of Olive Oil
  • Culinary and Nutrition
  • Making and Storing Virgin Olive Oil
  • Testing and Standards
  • Olive Varieties
I have this little reference in my purse. Never shop for olive oil without it.
—Elaine Corn, food journalist, Sacramento Bee and Capital Public Radio

Click here for volume and wholesale orders or contact orders@aocs.org